You can't let summer go by without making these vegan Fried Green Tomatoes. They are golden and crispy on the outside and they simply melt in your mouth. This plant-based take on the classic southern American recipe uses very little oil, and it is also gluten-free, nut-free and soy-free, so everyone can enjoy it! And for those who are low carb or keto I have a low carb version that's just as delicious.
Fried green tomatoes are a classic and even iconic dish from the American south, synonymous with summer and comfort cuisine. It is easy to see why: green tomatoes have an exquisite, unusual sweet-tartness and a firmer texture than ripe tomatoes. Smothered in cornmeal and fried up in a cast iron skillet, they become all crispy on the outside while the insides become warm and gooey and even more delicious.
This is truly a seasonal delicacy. Here, in Maryland, I can't get my hands on green tomatoes in the market, so the only time I can eat them is when I grow them myself. We love them so much in dishes like my green tomato stew, green tomato dal and, of course, these fried green tomatoes!
Serve the fried green tomatoes as a side dish or as a snack or appetizer. It works great every way. You can also stack them in sandwiches.
Why you'll love this vegan fried green tomatoes recipe
- They're truly an incomparable treat, and a very seasonal one. There's something so delicious about the flavor of fried green tomatoes, and the textures are simply incredible. Once you start making and eating these you will not be able to stop.
- They're so easy to make. All you need to do is slice the tomatoes and make an assembly line of a flax egg mixture and cornmeal. Dunk the tomato in each before frying. This easy recipe shouldn't take you more than 20 minutes to get from scratch to done.
- They're suitable for all diets. No matter how you eat--vegan, gluten-free, soy-free, nut-free or low-carb --this recipe has you covered.
Ingredients for vegan fried green tomatoes
- 4 large, green, unripe tomatoes. I used beautiful heirloom tomatoes I am growing this year. Any large tomato is fine, just make sure it's green and firm.
- 4 tablespoon flaxmeal. This will be mixed with nondairy milk to make a flax egg mixture. I sometimes use tapioca starch instead of the flaxmeal and it works even better as a binder, to help the cornmeal adhere to the tomatoes. If you use tapioca starch, use 6 tablespoons.
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder or flakes
- 2 teaspoon dried thyme
- 1 cup stone ground cornmeal. If doing a low carb version of this recipe use 1 cup finely ground almond flour instead. You can also use a half-and-half mixture of panko bread crumbs and cornmeal, but I prefer keeping this recipe gluten free.
- ½ teaspoon paprika
- ⅔rds cup nondairy milk. You can use any nondairy milk. For a low-carb version use almond milk.
- Salt and ground black pepper to taste.
How to make vegan fried green tomatoes
- Slice the tomatoes, sprinkle with salt and pepper and place on a rack for some of the moisture to drain out, about five to 10 minutes.
- In a shallow bowl large enough to hold the tomato slices, whisk the nondairy milk, flaxmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons thyme and salt and ground black pepper to taste. If the mixture feels too thick thin it out with more milk, but keep in mind you want the mixture to be thick enough to coat the tomato slices.
- Place the cornmeal in another shallow bowl. Whisk with the remaining garlic powder, onion powder, thyme and paprika.
- Dredge each slice of tomato in the flax-milk mixture to coat it, and then in the cornmeal so the slice is coated on all sides.
- Heat a nonstick or cast-iron skillet and coat the bottom with oil. Fry each slice of tomato for about five minutes on each side over medium-high heat, or until golden brown. Flip over and cook the other side.
- Remove to a dish lined with paper towels, and sprinkle with some more salt and pepper when hot, if desired. Serve hot.
Expert tips for making vegan fried green tomatoes
- Sprinkle the tomatoes after slicing with salt and pepper and let the slices stand for a few minutes on a rack to drain out some moisture.
- Season the cornmeal mixture with some of the garlic and onion powders, as well as some thyme and paprika. This doubles up the flavor.
- Fried green tomatoes are best eaten fresh off the skillet, because they tend to soften as they stand, because of the moisture in the tomatoes. If you have leftovers, be sure to crisp them up on the skillet or in the oven before serving.
- Cut the tomatoes into fairly thick slices--about ⅓rd to ½ inch thick.
- If you like a little extra spice in these fried green tomatoes, add up to a teaspoon of cayenne or a teaspoon of creole seasoning when making the flax mixture.
Recipe FAQs
Fried green tomatoes are crispy and crunchy on the outside because of the cornmeal/almond flour coating, and they are soft and sweet-tart on the inside. It is really a unique tasting treat.
Fried green tomatoes are most associated with southern cuisine but according to many accounts they were unheard of in the south until as late as the 1990s, when the movie "Fried Green Tomatoes" based on a book by the same name popularized them. According to this article in the Smithsonian magazine, they were brought into America by Jewish immigrants.
To air fry the tomatoes, after coating them in cornmeal, place them in a single layer in the air fryer basket. Spray the tops with oil. Preheat the air fryer to 400 degrees and air-fry 3-4 minutes on either side or until golden-brown.
The low-carb version of these gluten free vegan fried green tomatoes is made simply by switching the cornmeal for almond flour. It has five net carbs per serving of two slices. It is extremely delicious, so even if you're not low carb you might want to try it.
Fried green tomatoes are often served with a remoulade, which is a mayo mixed with herbs, pickles and capers. When in a hurry I just mix up my vegan mayo with horseradish, a pinch of garlic powder, salt and pepper, and it's delicious.
Storage and freezing instructions
- Refrigerate: Store leftovers in the fridge for up to three days.
- Freeze: Flash freeze the fried green tomato slices on a baking sheet, then place in a freezer-safe container or bag and freeze for up to three months.
- Reheat: Reheat refrigerated and frozen green tomato slices on an oil-coated cast iron skillet or non stick skillet until crispy again.
More delicious summer recipes you might enjoy
- Green Tomato Stew
- South Indian Green Tomato Dal
- Vegan Tomato Pie
- Vegan Garlic Butter Mushrooms
- Pasta with No Cook Tomato Sauce
Vegan Fried Green Tomatoes
Equipment
- 2 shallow baking dishes or bowls
- Cast iron skillet (or nonstick skillet)
Ingredients
- 4 large green tomatoes (cut into ⅓rd to ½-inch thick slices. Sprinkle the tomato slices with salt and ground black pepper and set aside for five minutes on a rack)
- 4 tablespoons flaxmeal (if using tapioca starch use 6 tablespoons)
- ⅔ cup non-dairy milk (can use vegetable stock instead)
- 2 teaspoons thyme (divided)
- 1½ teaspoons garlic powder (divided)
- 1½ teaspoons onion powder (divided)
- 1 cup stone ground cornmeal (or almond flour for low-carb version)
- 1 teaspoon paprika
- Salt and ground black pepper to taste
- 2 tablespoon vegetable oil (or cooking spray, for frying)
Instructions
- In a shallow bowl large enough to hold the tomato slices, whisk the nondairy milk, flaxmeal, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 ½ teaspoons thyme and salt and ground black pepper to taste. If the mixture feels too thick thin it out with more milk, but keep in mind you want the mixture to be thick enough to coat the tomato slices.
- Place the cornmeal in another shallow bowl. Whisk with the remaining garlic powder, onion powder, thyme and paprika.
- Dredge each slice of tomato in the milk-starch mixture to coat it, and then in the cornmeal so the slice is coated on all sides.
- Heat a nonstick or cast-iron skillet and coat the bottom with oil. Fry each slice of tomato for about five minutes on each side over medium-high heat, or until golden-brown. Flip over and cook the other side.
- Remove to a dish lined with paper towels, and sprinkle with some more salt and pepper when hot, if desired. Serve hot.
Recipe notes
- Even if you're not keto, try the version with almond flour instead of cornmeal. It's really delicious--I think I liked it even more than the traditional cornmeal version.
- To air fry the tomatoes instead of frying them, after coating them in cornmeal, place in a single layer in the air fryer basket. Spray the tops with oil. Preheat the air fryer to 400 degrees and air-fry 3-4 minutes on either side or until golden-brown.
- Fried green tomatoes are best eaten fresh off the skillet, because they tend to soften as they stand, because of the moisture in the tomatoes. If you have leftovers, be sure to crisp them up on the skillet or in the oven before serving.
- Cut the tomatoes into fairly thick slices--about ⅓rd to ½ inch thick.
- If you like a little extra spice in the fried green tomatoes, add up to a teaspoon of cayenne or a teaspoon of creole seasoning when making the flax mixture.
Anne
There is no place near where I live that sells green tomatoes. I grew up eating fried ripe tomatoes, and I found that this recipe works with ripe tomatoes, also.
Vaishali
It's the same for me. The only way I can make these is when I grow my own tomatoes in summer. 🙂 So happy the recipe worked out with ripe tomatoes as well--thanks for sharing!
Marie
Vaishali, thank you for this recipe! My husband and I love fried green tomatoes! This recipe is great! I make my own vegan mayo that tastes like Miracle Whip (I grew up with that) but is totally healthy. Then I just used it to make my own version of a Chipotle Mayo (not real spicey) to dip the fried green tomatoes in and it was so good with them. Thank you for all you do.
Vaishali
Hi Marie, your version with homemade mayo sounds awesome. What a lovely idea. 🙂
Molly
This version is really easy I appreciate only having 2 dipping steps instead of 3. I did not have cornmeal and I used garbanzo flour instead. I think the texture could have been a tad better, but its my fault
Vaishali
Hi Molly, you really need the coarseness of the cornmeal to help the tomatoes crisp up on the outside! 🙂
Yvonne
Delicious! Made exactly as written. I love the ingenuity of the tapioca starch/non-dairy milk batter. The flavor on these was so tasty. My kids dipped in ranch and ketchup and pronounced them "the best". Thank you for a great recipe!
Vaishali
So happy to hear, Yvonne!
Chanda
Fabulous!!!! Even my non-tomato eating 6 year old loved them. I added a bit
of cayenne and paprika and also double battered.
Vaishali
Sounds awesome!
Wendy
DELISH! It’s that time in the garden when tomatoes are getting big but not ripening quite fast enough and may “go bad” if left on the vine too long...especially if we go out if town for a few days and the garden is left to its own devices! In other words, FRIED GREEN TOMATO TIME! I experimented with my air fryer using this recipe and it was phenomenal! I lightly sprayed the tray with canola oil, loaded the tomatoes and fries about 4-5 mins on one side. Then I lightly sprayed the top side of each tomato, turned them and fried for another 2-3 minutes, checking frequently! So crispy and flavorful! I’m amazed at how sweet green tomatoes taste! Thanks and happy cooking, all?
Wendy
My rating
Vaishali
Thanks, Wendy. 🙂
Lucy
Love !!!
Vaishali
Thanks. 🙂
PamelaB
Oh! Fried green tomatoes always make me think of my Grandma. She was not only an avid vegetable gardener, but avid about all plants, indoors & out.
Thanks to her I grew up eating all kinds of veg...even the odd ones for our part of the country. She’d spend cold winters days perusing multiple seed catalogs.
Many times I’ve wished I paid better attention while she was alive so I’d be better at growing plants myself. Thanks for a trip down memory lane with her today. (Fried green tomatoes were always a part of life with her)
I’ll be trying this recipe!
The Cooking Lady
I love this dish, as does my daughter. We have made them recently and after seeing this, will again soon.
Vaishali
Hi Roshani, glad you tried it. About your questions, the reason you dip the tomato into the soymilk, then flour, then flaxmeal, then cornmeal is to ensure that each layer adheres evenly to the surface of the tomato, so you get a crispy result. The milk is the glue that binds the flour to the surface, and the flaxmeal-water is the next coating that glues the cornmeal to the surface. If you mix it all up, you won't get an even coating and therefore the resulting tomato will be soggy instead of crisp.
As for adding the salt and pepper, the recipe does ask that you sprinkle salt and pepper on the tomatoes before dipping them and then again at the end. I find that when you add it to the flour, you end up using a lot of salt and pepper and yet the tomatoes don't taste salty and peppery enough at the end. By sprinkling at the end, you get more of the taste punch with less salt and pepper.
Hope that helps. Enjoy Boston! 🙂
Roshani
Delicious Vaishali! I just picked green tomatoes from my friend's garden in Boston and we enjoyed trying this recipe!
A few questions, what would happen if you mixed the flour, corn meal and milk instead of dipping it in one at a time? What do you think in terms of adding salt and other spices into the mixture, instead of putting it on top?
Thank you again for sharing this wonderful summertime recipe!
Curry Leaf
Wow,Love the classic souther dish.I could not try this when I was there,though have heard a lot of this-nice way you veganized it Vaishali.Never ever I could think of flax in such a dish
Priya Narasimhan
looks really good vaishali..bookmarking it.
Parita
Hmm fried grren tomatoes sounds yummy, def on my to do list 🙂
Priya
Crispy beauties!looks yumm!
caribbeanvegan
I had this once when I was a teenager my dad made it for me after we watched the movie and it was so good. My tomatoes are not ready yet so I have to wait to do this dish. Thanks for posting and welcome back.
Soma
I have heard so much about this.. i have to make this atleast once just to see what the rave is all about;)
Dips
Every blog I visit is doing Fried Green Tomatoes ! Is this some conspiracy going on 😉
I might go for it next , and try to make it low-cal by shallow-frying...I like to stay away from deep-frying...
A_and_N
This is so on my list to make!
Jaya Wagle
The fried green tomatoes sound yum Vaishalli. Will have to get some green tomatoes though.
Stephanie
Hi, The fried green tomatoes look really good. I've never had them, and since I don't have a garden this year I will save this idea until I do. I enjoyed the movie, also..."I'm older and I have more insurance!!"
Peace, Stephanie
Trupti
those tomatoes looks delicious Vaishali..thanks for sharing this new recipe
Shri
Beautiful!Are these the tomatillos? Will try to send in something for the event!
Pavithra
mmmmmmmmmmm looks yummy .. me too tried the deep fried tomatillo with some bread crumbs and parmesan cheese.. this looks good too will try it out vaishali..clicks are good too.
Ann
Thats a real interesting dish to try..what a presenation..slurp !!
Lou
Synchronicity! I was just wondering what to do with the vast quantities of green toms growing in the garden, since I can't wait for them to ripen. Thanks for the post!
Sireesha
Please accept the gift from blog:)